Makes 12 falafels (4–6 per person)
a generous shake of ground cumin
1 tablespoon oil, plus 2 tablespoons to fry the falafel
1 x 400g tin of chickpeas, drained and rinsed thoroughly
a handful of chopped parsley
a handful of chopped coriander
1 tablespoon flour, plus extra to shape the falafel
- Peel and finely chop the onion and wash and grate the carrot.
- Put in a frying pan, add the cumin and fry together in the 1 tablespoon of oil over a low heat for a few minutes until softened.
- Tip the cooked onion and carrot into a large mixing bowl along with the chickpeas, add the chopped parsley and coriander and stir in the flour. Mash it all together with a potato masher or fork until the chickpeas have broken down into a mush. The oil from the carrots and onion will help combine the chickpeas together, but you may need to add up to 2 tablespoons of water so the mixture can be shaped.
- Flour your hands and mould the mixture into about 12 golf ball shapes. Heat the remaining 2 tablespoons of oil in the sauté pan and fry the balls until golden brown and slightly crispy on the outside – this will take about 10 minutes.
Tip: Instead of making falafels, shape the mixture into 4 burger patties and fry on each side. These are delicious with mango chutney or ketchup.
RECIPE AND IMAGE FROM: A Girl Called Jack: Chickpea, Carrot and Coriander Falafels